Creamed Fiddleheads and Carrots

1. 1

   Cut carrots into strips 2 x 1/2 inch.

2. 2

   In large heavy skillet, melt butter over medium heat.

3. 3

   Add carrots; sprinkle with chervil and sugar, and season with salt and pepper to taste.

4. 4

   Cook, tossing to glaze carrots, for 3 minutes.

5. 5

   Add water, reduce heat to medium low, cover and simmer for 6 to 8 minutes, or until almost tender.

6. 6

   Meanwhile, in saucepan of boiling water, cook fiddleheads for 5 to 7 minutes or until tender.

7. 7

   Drain well.

8. 8

   Uncover carrots, increase heat to medium high and cook until water evaporates.

9. 9

   Add cream and cook until thickened, 2 to 4 minutes; stir in fiddleheads and heat through.

10. 10

    Taste and adjust seasoning.

11. 11

    Canadian Living.

* Per serving · 4 servings · Values may vary.

No additional tips available.